I just love Christy from Southern Plate! I received her cookbook for Christmas and we tried out her Squash Casserole recently and it was really good. I made a few changes to adapt to what I had one hand and really loved it.
Squash Casserole
adapted from: http://www.southernplate.com/
2 cups sliced yellow squash
2 cups sliced zucchini
1/2 cup diced onion
1 1/2 cups water
4 T butter, melted
1 sleeve Ritz crackers
1 cup shredded cheddar cheese
1 t salt
Black pepper to taste
3/4 cup milk
2 eggs, beaten
2 T butter
Preheat oven to 350.
Put the squash, zucchini, onion and water in skillet. Place over medium heat and cook until the veggies are tender, 5-10 minutes. Drain well. Add the butter and stire to melt it in.
In a medium bowl, crush the crackers and stir in the cheese. Add salt & pepper. Stir half of the cracker mixture into the squash
In a small bowl, mix the milk & eggs together. Pour into the squash mixture and stir well. Pour into a casserole dish. Top with the remaining crumb mixture and dot with the 2 T butter.
Bake for 35-30 minutes, until the top is browned.
Squash Casserole
adapted from: http://www.southernplate.com/
2 cups sliced yellow squash
2 cups sliced zucchini
1/2 cup diced onion
1 1/2 cups water
4 T butter, melted
1 sleeve Ritz crackers
1 cup shredded cheddar cheese
1 t salt
Black pepper to taste
3/4 cup milk
2 eggs, beaten
2 T butter
Preheat oven to 350.
Put the squash, zucchini, onion and water in skillet. Place over medium heat and cook until the veggies are tender, 5-10 minutes. Drain well. Add the butter and stire to melt it in.
In a medium bowl, crush the crackers and stir in the cheese. Add salt & pepper. Stir half of the cracker mixture into the squash
In a small bowl, mix the milk & eggs together. Pour into the squash mixture and stir well. Pour into a casserole dish. Top with the remaining crumb mixture and dot with the 2 T butter.
Bake for 35-30 minutes, until the top is browned.
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